We took some of our favorite lasagna ingredients – ricotta cheese, spinach, thyme and Asiago cheese – but instead of layering them with noodles, we mixed them together in a rich, but still light tart filling. With a store-bought crust, the tart can be in the oven in 20 minutes and on the table 40 minutes later. And similar to a good quiche, this tart can be served hot or room temperature.

Ricotta Spinach Tart

Start to finish: 1 hour (20 minutes active)

Servings: 6

1 package prepared pie dough

1 teaspoon olive oil

1 clove garlic, minced

5-ounce package baby spinach

1 egg

2 cups ricotta cheese

2 tablespoons chopped fresh thyme

Zest of 1 lemon

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup grated Asiago cheese

Heat the oven to 375 F. Coat an 8-inch tart pan with a removable bottom with cooking spray. Press the pie dough into the tart pan, trimming any excess.

In a skillet over medium-high, heat the oil. Add the garlic and cook for 1 minute. Add the spinach and cook until completely soft and most the of the liquid has evaporated, 4 to 5 minutes. Transfer the spinach to a fine mesh strainer. Using a spoon or silicone spatula, press the spinach to extract any remaining liquid.

In a medium bowl, beat the egg, then add the ricotta, thyme, lemon zest, salt, pepper and spinach. Stir to combine. Spread the mixture in the prepared tart shell and sprinkle with Asiago cheese. Place on a baking sheet and bake for 35 to 40 minutes, or until puffed and golden brown. Allow to cool slightly. Serve warm or at room temperature.